Asparagus and potatoes with hollandaise

Asparagus and potatoes

• 600 g water
• 1 tsp sea salt
• 1 pinch sugar
• 5 g unsalted butter
• 700 - 750 g new baby potatoes (see Tips)
• 1000 - 1500 g white asparagus, trimmed (see Tips)

Hollandaise sauce

• 20 - 40 g water
• 10 - 20 g freshly squeezed lemon juice
• 175 - 350 g unsalted butter
• 4 - 8 egg yolks
• ½ tsp sea salt
• 1 - 2 pinches ground black pepper